Add some delicious, earthy notes with chocolate tones to your next steak. Check out this recipe that rubs the meat with cacao nibs.
We all love chocolate and we all love a great grilled steak. So why not put them together?
This cacao nib rub is made with nibs, ground spices and brown sugar. Together with the other ingredients, the cacao nibs bring an unexpected, sophisticated flavor to grilled meats, especially steak. They add a slightly nutty, earthy flavor with chocolate overtones. Try the rub in a tri-tip, skirt or NY Strip. 
Grilled Cacao Nib Steak
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
- Diet: Omnivore
Description
A richly flavored NY strip gets a decadent upgrade with a homemade cacao nib rub. Perfect for a special occasion or impressive weeknight dinner.
Ingredients
- 2 tbsp (30 ml) cacao nibs
- 2 tsp dried red pepper flakes
- 1 tsp ground cumin
- 0.5 tsp dry mustard powder
- 0.5 tsp chili powder
- 0.5 tsp allspice
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) kosher salt
- 2 NY strip steaks, 12-14 oz (340-400 g) each, 1-1 1/4 inches thick
Instructions
- Combine all rub ingredients in a food processor, spice grinder, or mortar and pestle. Grind until the particles resemble coarse cornmeal. Use immediately or store in a tightly covered jar for up to one month.
- Pat the steaks dry thoroughly with paper towels. Generously coat both sides with the spice rub, pressing it into the surface.
- Refrigerate the steaks uncovered or loosely wrapped for 4–12 hours. If short on time, allow the steaks to rest at room temperature for 30–40 minutes before cooking.
- Prepare the grill for high direct heat. The grill temperature should be between 450–500°F (230–260°C). Clean and lightly oil the grates.
- Place the steaks directly over the heat and grill for 3–4 minutes per side, rotating once if desired for even charring.
- Check the temperature with an instant-read thermometer. For medium-rare, remove the steaks when the thermometer reads 120–125°F (49–52°C). For medium, remove at 130–135°F (54–57°C).
- Let the steaks rest, loosely covered with foil, for 5–8 minutes before serving or slicing against the grain.
Notes
- The cacao nib rub works particularly well with NY strip steaks due to their fat content, but the sugar can burn quickly, so monitor the heat closely.
- If flare-ups occur, briefly move the steaks to a cooler area of the grill rather than lowering the heat.
- Resting time is shorter than for a roast; 5–8 minutes is sufficient for steaks of this thickness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What kind of steak works best with the cacao nib rub?
The rub works particularly well on tri-tip, skirt steak, or NY Strip, as these cuts complement the earthy and chocolate tones of the cacao nibs.
How should I prepare the cacao nibs before using them in the rub?
You should coarsely grind the cacao nibs along with the other spices to ensure they adhere well to the steak and distribute their flavor evenly.
What ground spices are suggested to use in the cacao nib rub?
You can use a combination of spices like cumin, paprika, and garlic powder to enhance the flavor profile alongside the cacao nibs.
Best rub ever!
Agreed Mikey!